Easy Salmon Recipe Lemon Butter Sauce
User Reviews
5
Easy Salmon Recipe Lemon Butter Sauce
Description
The recipe cooks skinless salmon fillets at 425°F in a baking dish, seasoned simply with lemon juice, olive oil, garlic, optional white wine or Dijon mustard, salt, and pepper. This baking method gently cooks the salmon until opaque and flaky. In parallel, a cream sauce is prepared by melting butter and sautéing garlic briefly, then simmering wine or mustard before thickening the sauce with cream. Fresh lemon juice and parsley are added at the end to brighten the sauce's flavor.
The final dish consists of tender baked salmon bathed in a rich, creamy sauce that carries mild garlic notes and a refreshing lemon accent. The balance between the baked fish and the lush sauce creates a harmonious texture contrast. This approach highlights the salmon’s flavor without overwhelming it, making it suitable for a wide range of menus.
Notes recommend adjusting baking time according to fillet thickness, checking doneness by flaking with a fork or using an instant-read thermometer. Leftover salmon can be refrigerated up to three days and gently reheated. The substitution of white wine with Dijon mustard offers flexibility based on available ingredients and preferences. This recipe suits cooks seeking a straightforward yet flavorful salmon preparation.
Ingredients
EASY SALMON:
- 4 salmon skinless fillets
- 2 tablespoons lemon juice freshly squeezed, divided
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 2 tablespoons white wine optional - can sub with 2 teaspoons Dijon mustard, dry
- ¼ teaspoon salt to season
- ¼ teaspoon black pepper to season, cracked
CREAM SAUCE:
- ¼ cup butter unsalted
- 2 teaspoons garlic minced
- 2 tablespoons white wine can sub with 1 teaspoon Dijon mustard, dry
- ½ cup cream heavy, whipping or thickened
- 1-2 tablespoons lemon juice freshly squeezed
- 1 tablespoon parsley chopped, divided, fresh
Instructions
- Heat oven to 425°F (220°C). Lightly grease a baking dish.
- Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and wine together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Season with a good pinch of salt and pepper.
- Bake for 10-12 minutes, or until salmon is opaque throughout.
- While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds).
- Pour in the wine and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly.
- Take off the heat and stir through lemon juice and parsley.
- Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.
- Serve and enjoy!
Notes
- Adjust baking time to about 4-6 minutes per ½-inch of salmon thickness for desired doneness.
- Check doneness by gently flaking the thickest part of the salmon with a fork or measuring an internal temperature of 145°F (61°C).
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- You can substitute white wine with Dijon mustard to achieve a similar flavor profile in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 3g | 1% |
| Protein | 35g | 70% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 158mg | 53% |
| Sodium | 232mg | 10% |
| Potassium | 908mg | 19% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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